Microwave Picnic Pate Recipe

Microwave Picnic Pate picture


Difficulty LevelEasyCuisine
Main Ingredient


 Onion1 , finely chopped
 Garlic1 Clove (5 gm), minced
 Butter1 Tablespoon
 Ground pork1⁄2 Pound
 Ground veal1⁄2 Pound
 Baby beef liver1⁄4 Pound, finely diced
 Coarsely chopped cooked ham3 Ounce (1/2 Cup, 90 Gram)
 Egg1 , lightly beaten
 Coarsely ground pepper1 Teaspoon
 Salt3⁄4 Teaspoon
 Allspice1⁄2 Teaspoon
 Dried thyme1⁄4 Teaspoon
 Bacon slices1⁄3 Pound (6 Slices, 175 Gram)
 Bay leaves3

Nutrition Facts

Serving size: Complete recipe

Calories 1665 Calories from Fat 963

% Daily Value*

Total Fat 108 g166.2%

Saturated Fat 43.1 g215.3%

Trans Fat 0.2 g

Cholesterol 944.9 mg315%

Sodium 2675.7 mg111.5%

Total Carbohydrates 28 g9.4%

Dietary Fiber 6 g23.9%

Sugars 6.7 g

Protein 142 g284.4%

Vitamin A 401.3% Vitamin C 31.4%

Calcium 23% Iron 84.4%

*Based on a 2000 Calorie diet


In large bowl, microwave onion, garlic and butter at High for 3 minutes or until softened, stirring once. Add pork, veal, liver, ham, egg, pepper, salt, allspice and thyme; mix well.
Line bottom and sides of 4- or 6-cup (1 or 1.5 L) ring mould with bacon, letting ends hang over side of pan. (Alternatively, use 9-inch/23 cm pie plate with inverted custard cup in centre.) Tuck bay leaves under bacon. Pack meat mixture evenly into mould; fold ends of bacon over meat mixture.
Cover with vented plastic wrap and microwave at High for 5 minutes, rotating once. Microwave at Medium-High (70%) for 4 minutes or until thermometer or meat probe inserted in several places registers 170°F (75°C) and juices are no longer pink, rotating once. Let stand for 5 minutes. Pour off and reserve juices; let pate and juices cool. Remove congealed fat on juices; refrigerate juices.
Cover and refrigerate pate for 12 hours. To serve, invert onto serving plate; remove bay leaves. Brush pate with reserved juices; cut into 1/2-inch (1 cm) thick slices. (Pate can be refrigerated for up to 4 days.)
Image Courtesy : http://commons.wikimedia.org/wiki/File:Pate_de_campagne-01.jpg